Veggie Egg Foo Young
10 eggs, beaten
6 spears of asparagus
3 green onions
1 med carrot
1 med zucchini
1.5-2 c spinach
4 large mushrooms
12 oz bean sprouts
1.5 teaspoons sugar
1/4 cup soy sauce (or to taste)
1 16oz can chicken broth or vegetable broth
2 tablespoons cornstarch
1/4 cup cold water
Slice/chop all veggies thin. Heat skillet. Lightly coat skillet with vegetable oil. Cook all veggies (except bean sprouts) until bearly tender (sprinkle with water as needed to steam). Place veggies in a cool bowl, toss with bean sprouts. Add eggs and a healthy splash of soy sauce, mix to combine.
Heat skillet, oil and cook egg/veggie mix 1/2 cup at a time - flip like pancakes until golden and eggs are set. Remove to plate to keep warm and finish with remaining batter (I made 9 big pancakes).
Sauce: Heat chicken broth, soy sauce, sugar and pepper until boiling. Mix cornstarch and cold water in small bowl. Add to boiling sauce - mix until smooth and cook for 5-10 minutes at a low simmer or until thick and the cornstarch taste is gone.
Serve sauce over Egg Foo Young. Served with brown rice.
note: I use low sodium soy sauce so the amt of soy sauce might need to be adjusted if using regular.